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Idiot-Proof White Bread: My Go-To Loaf for Effortless Baking

There’s something profoundly satisfying about the aroma of freshly baked bread filling your home. For me, it instantly transports me back to my grandmother’s kitchen, a place where flour dust danced in sunbeams and the promise of a warm, crusty loaf always hung in the air. This particular white bread recipe, a simplified masterpiece from the renowned Paul Hollywood, has become my absolute kitchen companion. It’s so forgiving and straightforward that even on my busiest days, I can whip up a batch and be rewarded with a loaf that rivals any bakery’s offering – a true testament to its “idiot-proof” moniker. It’s the bread I’ve come to rely on when I need comfort, simplicity, and that undeniable homemade magic.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: Approximately 2 hours 15 minutes (including rising time)
Servings: 8 large slices (or more depending on preference)
Yield: 1 loaf
Dietary Type: Vegetarian

Ingredients

Here’s what you’ll need to create your foolproof white bread:

500g strong plain flour
10g table salt
25g fresh yeast (or 14g easy-blend dried yeast)
50ml olive oil
300ml cold tap water

Equipment Needed

Large mixing bowl
Baking tray
Greaseproof paper (for lining the baking tray)
Measuring scales
Measuring jug
Your hands!

Instructions

Embarking on the journey of making this bread is remarkably simple. Follow these steps, and you’ll be rewarded with a beautiful, golden loaf.

Begin by placing the strong plain flour and table salt into a large mixing bowl. Give them a quick stir to ensure the salt is evenly distributed throughout the flour. This is a crucial first step, as direct contact between salt and yeast can inhibit or even kill the yeast’s activity. Think of it like putting salt on slugs – it’s not good for them!
Now, it’s time to incorporate the yeast. If you are using fresh yeast, gently crumble it directly into the bowl with the flour and salt. If you’ve opted for easy-blend dried yeast, simply stir it in with the flour and salt.
Add the olive oil and the cold tap water to the bowl. Use your hands or a sturdy spoon to mix everything together until it forms a rough dough. Don’t worry about perfection at this stage; the goal is simply to bring all the ingredients together.
Tip the rough dough onto a lightly floured surface. This is where the kneading begins. You’ll need to knead the dough for 6 minutes. A baker’s trick for a light touch is to use a surface “like a dusting of talcum powder” – meaning, very lightly floured. Use the heel of your palm to push the dough away from you, then fold it back towards you. Repeat this motion, using your fingertips to help incorporate air and develop the gluten structure. The dough should start to feel smoother and more elastic as you knead.
Once you’ve kneaded for the full 6 minutes, place the dough back into the clean mixing bowl. Cover it loosely and set it aside to rise for about 1 hour. Paul Hollywood advises that there’s no need to cover the dough when it’s rising, and certainly no need to find a warm place for it. Just leave it anywhere out of your way. While it might take a little longer to rise than if placed in a warm spot, the extended, slower rise is actually beneficial for developing a deeper, more complex flavour in your bread. The dough is ready when it has visibly doubled in size.
After the first rise, it’s time to knock back the dough. This involves gently punching the air out of it. This process helps to redistribute the yeast and creates a finer crumb structure.
Shape the dough into a ball. Then, place it onto a large baking tray that has been lined with greaseproof paper.
Set the shaped loaf aside to rise again for about 1 hour. Again, no need to cover or find a warm spot. Patience here will be rewarded with an even better flavour. The dough is ready for the oven when it has doubled in size once more.
While the dough is on its second rise, preheat your oven to 220°C (fan 200°C / gas mark 7).
Once the loaf has had its second rise and your oven is preheated, dust the top of the loaf generously with flour. This will create a lovely rustic finish. Then, using a sharp knife, cut a deep cross in the top of the loaf. This traditional scoring allows the bread to expand evenly as it bakes and also adds to its visual appeal.
Carefully place the baking tray into the preheated oven. Bake for 30-35 minutes. The bread is cooked and golden brown when it sounds hollow when tapped on the bottom. This is the classic test for a perfectly baked loaf.
Remove the bread from the oven and transfer it to a wire cooling rack. Allow it to cool completely before slicing.

Important Notes from the Baker (Paul Hollywood):

Salt and Yeast: It is vital that the salt is well mixed into the flour at the start. If salt comes into direct contact with yeast, it will kill it, much like salt on slugs!
Water Temperature: Using warm water is a common practice in many home baking recipes, but it can be detrimental to flavour. Paul Hollywood insists that using cold tap water allows for a slower, more flavourful rise.
Kneading Technique: As mentioned, use a very lightly floured surface. Knead lightly with the heel of your palm and fingertips. The dough should feel elastic.
Rising Environment: There is no need to cover the dough or find a warm place to rise. Anywhere out of your way is fine. It will take longer, but the flavour will be superior. The dough is ready when it has doubled in size.
Knocking Back: Knocking back the dough after its first rise will improve the flavour.
Shaping: Shape the loaf rather than kneading it extensively after the first rise. Some light kneading for 1-2 minutes is acceptable, but the primary shaping should be gentle. This is also the stage where you can add ingredients like olives or chopped nuts if you wish to vary the bread.

Expert Tips & Tricks

The Dough’s Journey: Don’t be alarmed if your dough doesn’t double in size within exactly an hour. Environmental factors like room temperature can affect rising times. Trust your eyes – the dough is ready when it looks impressively puffy and has increased significantly in volume.
Flour Power: While “strong plain flour” is specified, using a good quality bread flour will yield even better results due to its higher gluten content, which is ideal for chewy bread.
Yeast Wisdom: If you’re unsure about fresh yeast, always check its expiry date. Dried yeast is generally more forgiving and has a longer shelf life.
Custom Creations: As Paul suggests, this dough is a fantastic canvas for additions. Gently fold in a handful of chopped olives, sun-dried tomatoes, or roasted garlic cloves during the shaping stage (after knocking back the dough).
Oven Quirks: Ovens can be temperamental. If your oven tends to run hot, keep an eye on the bread from the 25-minute mark. You can also loosely tent it with foil if the crust is browning too quickly.

Serving & Storage Suggestions

This bread is a revelation served warm, directly from the oven, with a generous slathering of good quality butter. Paul Hollywood himself suggests slicing it into 8 huge slices for a truly decadent experience, akin to serving it like a cake. However, for everyday enjoyment, slicing it into approximately 12 more standard bread slices works wonderfully. It’s perfect for sandwiches, toast, or simply enjoyed on its own.

Once completely cooled, store any leftover bread in a bread bin or a paper bag at room temperature for up to 3 days. For longer storage, slice the cooled loaf and freeze it in an airtight bag or container. It freezes beautifully and can be reheated from frozen by toasting slices directly, or by warming a whole loaf in a moderate oven for about 10-15 minutes.

Nutritional Information

Nutrient	Amount per Serving (approx. 1/8th of loaf)	% Daily Value (approx.)
Calories	338.7 kcal	–
Total Fat	6.3 g	9%
Saturated Fat	0.9 g	4%
Cholesterol	0 mg	0%
Sodium	488.8 mg	20%
Total Carbohydrate	60.8 g	20%
Dietary Fiber	2.6 g	10%
Sugars	0.2 g	0%
Protein	8.6 g	17%

Nutritional information is an estimate and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is a classic for a reason, feel free to experiment:

Wholewheat Whimsy: For a nuttier flavour and added fibre, substitute up to half of the strong plain flour with wholewheat flour. You might need to add a tablespoon or two more water as wholewheat flour absorbs more liquid.
Herbal Infusion: Incorporate dried herbs like rosemary, thyme, or a mix of Italian herbs into the dry ingredients for an aromatic twist.
Seeded Sensation: Mix sesame seeds, poppy seeds, or sunflower seeds into the dough after kneading for added texture and flavour. You can also sprinkle seeds on top before baking for an attractive finish.

FAQs

Q: Why does my bread dough take longer than an hour to rise?
A: Yeast activity is influenced by ambient temperature. Cooler rooms will slow down the rising process. Don’t worry; a slower rise often results in better flavour development.

Q: Can I use instant dried yeast instead of easy-blend dried yeast?
A: Yes, you can generally substitute instant dried yeast for easy-blend at a 1:1 ratio. Instant yeast doesn’t require proofing and can often be mixed directly with the dry ingredients, similar to easy-blend.

Q: My bread crust is too pale. What can I do?
A: Ensure your oven is correctly preheated. If your oven runs cool, you may need to increase the temperature slightly or bake for a few extra minutes. Placing a shallow pan of water in the bottom of the oven during the first 10-15 minutes of baking can also create steam, leading to a crispier crust.

Q: How do I know if I’ve kneaded the dough enough?
A: A well-kneaded dough will be smooth, elastic, and slightly tacky but not sticky. You can perform the “windowpane test”: take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without tearing, it’s sufficiently kneaded.

Q: Can I make this bread without olive oil?
A: While olive oil contributes to the texture and flavour, you can substitute it with other neutral oils like vegetable or sunflower oil. Melted butter could also be used for a richer result, though it will alter the flavour profile slightly.

Final Thoughts

This “idiot-proof” white bread is more than just a recipe; it’s an invitation to experience the simple joy of baking. It’s a testament to the fact that delicious, homemade bread doesn’t require hours of fuss or professional expertise. It’s the perfect companion to a hearty soup, a simple salad, or simply enjoyed in its pure, unadulterated glory. Give it a try, and I guarantee you’ll find yourself returning to this forgiving, flavourful loaf time and time again. Happy baking!

Idiot Proof White Bread Recipe